Pickled plums

Plum is rightfully considered one of the most important fruit trees that grow in many temperate countries. According to experts of drainage, Russia got either from Italy or another way - from the Caucasus. In fact, plum is the result of hybridization of wild and thorn cherry plums, while it was cultivated in the deepest antiquity, and today it is very widespread.

As you know, excessive consumption of these tasty fruits often leads to mild intestinal disorders and possible stomach pain, which is due to the laxative property of the plum. Meanwhile, a variety of homemade blanks, plum or plum pie will always be relevant, in demand and unusually tasty dishes.

It is customary to harvest plums in various ways: as a result of drying, salting, freezing, preservation or marinating, jams, jam, compotes or prunes are obtained. In addition, all kinds of sauces, dressings and seasonings with the addition of plums are unusually tasty.

Pickled plums can be a great side dish for any dish. You can even say that they are more of a variant of the variety of the side dish, an additive that gives the side dish a kind of piquancy. In addition, pickled plums, first of all, act as an excellent independent snack, in the literal sense.

There are many recipes for pickled plums and they can all differ to some extent, but they have one thing in common - a finished product prepared according to all the rules and subject to the recipe, always turns out to be very tasty and original.

In general, pickling is recognized as a very common way to preserve foods. Its essence lies in the action of acid, due to which the development of microorganisms is suppressed. Despite the fact that it is most customary to marinate vegetables, mushrooms, meat and fish, plums and cherries are most often subjected to this method from fruits and berries.

In Japan, for example, salted or pickled "umeboshi" plums are a fairly common seasoning used in national cuisine. Externally, such pickled plums are small pink fruits with a savory taste. Interestingly, Japanese scientists have even found substances in this product that can suppress the growth of the H1N1 virus.

In addition, in Vietnam, a seasoning very similar to Japanese pickled plums is called xi mui or o mai. And in South Asian countries, it is called "emblem" and is made on the basis of Indian gooseberry. In the Caucasus, plums are mandatory components of tkemali sauce and tklapi, which, in turn, act as an integral part of the correct harcho soup.